Shredded Egg Salad

A new side dish for your next BBQ is our Shredded Egg Salad.

Shredded Egg Salad

Our Shredded Egg Salad is a light side dish for any main meal.Or why not serve on a piece toast for a different but healthy snack?

Serves: Three

Time: 15 minutes


  • 6 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small head of radicchio, shredded
  • 1/4 cup chopped fresh dill
  • 1 medium shallot, chopped
  • 3 baby radishes, shaved thin
  • dollop salted crème fraîche, to serve
  • olive oil, to serve



In a pot, place the eggs and cover with cold water. Bring the water to boil and then turn off heat and cover, leave for ten minutes. Crack and peel each egg, then grate the eggs using the big holes on a standard box grater. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. Add the shredded radicchio, fresh dill, shallots, and shaved baby radishes and toss. Serve topped with tiny dollops of crème fraîche and a drizzle of olive oil.


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